Search Results for '("C'

[rottiedogs]

Breakfast Brunch Quick Cheese Grits
Submitted by msbelle on July 02, 2006 at 7:23 pm

DESCRIPTION
Quick Cheese Grits. This recipe is from the quakergrits.com website. It can be prepared so quickly.

SUMMARY
Yield 0 Source quakergrits.com File under cheese, grits, Misc. Recipes & Requests

INGREDIENTS
2 cups water
1/2 cup Quaker or Aunt Jemima Enriched Hominy Quick Grits, uncooked*
4 oz. Pasteurized process cheese spread, cubed

Dash of garlic powder (optional)
Paprika

INSTRUCTIONS
Bring water to a boil; slowly stir in grits. Reduce heat; simmer 3 to 4 minutes or until thick, stirring occasionally. Add cheese and garlic powder; continue cooking until cheese is melted, about 2 to 3 minutes. Sprinkle with paprika
4 SERVINGS

*NOTE: To substitute regular Quaker or Aunt Jemima Enriched Hominy Grits, increase milk to 2-1/4 cups and simmer time to 12 to 14 minutes.

TIP: For those who love Baked Garlic Cheese Grits, but don't have the time to prepare them, here is a quick and delicious alternative.
quakergrits.com

[rottiedogs]

Breakfast Brunch Cinnamon Sticks
Submitted by msbelle on April 03, 2006 at 8:42 pm

DESCRIPTION
Cinnamon Sticks. This delightful recipe is a favorite of my grandchildren. They keep well in a cookie jar.

SUMMARY
Yield 0 File under Cinnamon, muffins, Quickbreads, scones, sticks

INGREDIENTS
2/3 cup sugar
4 tspn cinnamon
6 1/2-inch-thick slices of homemade-type bread, crusts removed
and cut into 3 or 4 strips
(Store-bought day-old Texas Toast bread works well)
1/2 cup unsalted butter, melted (or squeese type butter)

INSTRUCTIONS
Preheat oven to 375 degrees.
In a wide shallow bowl, stir together the sugar and cinnamon. Working with one strip of bread at a time, dredge strips quickly in the melted butter, coating on all sides and letting excess drip off. Then dredge in cinnamon sugar mixture, coating on all sides.

Place the strips in a jelly-roll pan that has been sprayed with Pam. Bake in the upper third of the oven for approximately 10 minutes.

[rottiedogs]

Breads Yeast Biscuits
Submitted by msbelle on September 20, 2008 at 7:48 pm

DESCRIPTION
Yeast Biscuits

SUMMARY
Yield 0 File under biscuits, Bread/Rolls (not sourdough), Yeast

INGREDIENTS
2 1/2 cups self-rising flour (use unbleached King Arthur or White Lily) (sifted before measuring)
1 TBLS sugar
1/2 cup shortening
1/2 tspn soda
1 cup buttermilk (cultured whole if possible)

1 pkg yeast/3 TBLS warm water/1 tspn sugar (active dry yeast Fleishman’s Rapid Rise is fine)

INSTRUCTIONS
1) Dissolve yeast in the warm water. Add tspn sugar. Stir and let stand while preparing other ingredients

2) Stir soda into buttermilk

3) Combine sugar into flour and stir with a whisk

4) Cut shortening into flour mixture until mealy

5) Add buttermilk mixture to yeast mixture and stir gently into flour/shortening mixture

6) Sprinkle flour onto pastry board or clean cloth on counter. Turn wet biscuit mixture out on sprinkled flour. Sprinkle more flour over dough. Fold over gently 10-15 times.

7) Pat (or roll) dough into flat disk.

8) Cut biscuits with a 2” cookie cutter. Be sure to go straight down and do not twist (that keeps them from rising as much).

9) Place biscuits upside down with sides touching on greased sheet or pan and brush with melted butter and let rise 15-20 minutes before baking.

10) Bake 10 to 15 minutes in 400 degree oven until browned on top and bottom.

I have not tried this but many similar recipes said the dough could be kept in the refrigerator for several days and used as needed. If I did that, I would let them rise at least 45 minutes before baking so that the dough could warm up.

Even though we in the south have made biscuits for many years with Martha White or White Lily self-rising flour, I find that King Arthur self-rising makes a great tasting biscuit. In fact, since I have discovered it, I have not bought any other flour. The KA SR flour is different from their AP.

[rottiedogs]

Breads Rene’s Potato Rolls
Submitted by msbelle on August 15, 2010 at 11:17 pm

DESCRIPTION
Fabulously delicious roll made with potato flakes that never fails. The recipe was given to me by my sister-in-law. The base recipe can also be used for cinnamon rolls.

SUMMARY
Yield 24 large roll Source Sister-in-law - Rene File under Yeast Rolls

INGREDIENTS
• 1 cup mashed potatoes *
• 1 cup whole milk, scalded
• 3/4 cup Canola oil
• 1/2 cup sugar
• 1 tspn salt
• 2 eggs slightly beaten
• 1 pkg yeast (package says: 1/4 oz envelopes. Net wt 3/4 oz - 21 g )
• 6 cups sifted unbleached white flour

• *I use 2/3 cup Martha White instant flakes & 2/3 cup hot water
•

INSTRUCTIONS
Combine potatoes, milk and oil. Add sugar and salt. Put in refrigerator for 30 minutes. (Proof yeast by putting dry yeast in 1/4 cup lukewarm tap water and 2 tspn sugar.) Add eggs and yeast to mixture. Add flour one cup at a time. I mix with my hand. Put in refrigerator over night. Make out all or as few as you need and let rise 3 hours. Bake at 350 til brown.

comments
Submitted by tigerlilyl on Mon, 2010-08-16 08:12.
I like the idea that you can use potato flakes instead of cooking potatoes.
How long have you been able to leave in the refrigerator before using up?
Have you ever tried freezing the dough at some point prior to baking?
Thanks for the recipe!
Submitted by msbelle on Tue, 2010-08-17 15:38.
Actually, they are better if the dough is refrigerated for two days before using. I've left remnants of dough up to four/five days. You can freeze dough but they don't rise quite as well. msbelle
Submitted by tigerlilyl on Sun, 2010-08-22 14:12.
Thanks, msbelle. I will use the refrigerator method rather than the freezer. I have not had too much luck freezing pizza dough either, but it has always worked well in the refrig.
Submitted by Best Baker 77 on Sun, 2010-08-29 21:25.
I consider myself to be a good cook, at least my family and friends tell me I am. I am always looking for different recipes for breads ,and rolls ,cakes ,pies meats, and so forth. Love your recipe for your potato rolls and they are so easy to make. The idea of making them with your hands takes me back to my child hood when my mom made all her breads and rolls homemade.Thanks for such an easy delicious recipe msbelle.
Submitted by msbelle on Mon, 2010-08-30 21:32.
Glad you enjoyed them Best Baker 77. My mama celebrated her 92nd birthday this week and these rolls are one of her favorite foods. Naturally, I made them for her. 🙂 It's a two hour drive from my house to hers and to save time Sunday morning, I decided to make them out Saturday night. I buttered the pans before I rolled them out. Then I melted butter and carefully put a little on top of each. I covered the pans full of rolls with a clean dish towel and put them in the refrigerator. The cloth absorbed any moisture that might have formed on the rolls. They rose a little bit overnight but not much. Sunday just before I departed for her house, I took them out and placed them securely on the floor of the back seat of the car. They rose beautifully during the two-hour trip and were ready for baking at lunch time. They were just as good as if I had rolled them out before I left. This is one trick I'll definitely use again. A real time saver! msbelle
Submitted by buttercup on Wed, 2010-09-01 18:36.
msbelle, how sweet of you to bring your mama one of her favorite foods on her birthday. I'm sure she enjoyed them. I have a question. You mentioned you rolled them out..how thick is the dough, and do you use a biscuit cutter to cut them out, if so what size. I always make moomies buns but yours sound wonderful and I'd like to give them a try. I have only shaped rolls by hand.Thanks for sharing the recipe. buttercup
Submitted by msbelle on Thu, 2010-09-02 11:29.
Buttercup - It's a very substantial dough with very little flour needed to keep them smooth. I do not use a biscuit cutter but roll each one by hand like I do when making biscuits. Because you have shaped rolls by hand, yours will turn out beautifully. The dough is so forgiving, they just never fail. Good luck. msbelle
Submitted by buttercup on Thu, 2010-09-02 11:44.
Thank you msbelle, I look forward to making them in the near future. First I need to get all my herbs dried before it's to late. Thanks again buttercup
Submitted by dachshundlady on Sun, 2010-11-14 18:04.
Can't wait to try these!
Submitted by Da_Baker on Thu, 2011-03-03 11:34.
For the 1 c of mashed potato, is it supposed to be loosely packed or tightly packed?

[BakerAunt]

Last week, I baked a half recipe of my favorite sugar cookies, No Fail Sugar Cookies, from the Fancy Flours website:

http://www.fancyflours.com/product/no-fail-sugar-cookie-recipe/cookie-recipes

I got distracted, and before I knew it I had added 1 1/2 tsp. salt rather than 1/2 tsp. (My eye had gone to the 1 1/2 tsp. baking powder and transposed it.) I wiped off as much of the butter as I could. (I always add the salt to the butter and sugar before I cream them.), but it was still at least 1 1/4 tsp. salt. I went ahead and baked the cookies.

The taste was a revelation. While I think that there is a bit of saltiness that lingers, which is too much, the cookies actually taste better with additional salt. Next time I bake them, I plan to use 3/4 tsp. per half recipe and see if that gives the proper balance.

I remember on the Baking Circle that Cass contributed to a discussion about salt amounts in shortbread, that helped me realize that I was undersalting my shortbread. I do not recall if he had a specific set of proportions. In my shortbread, I increased the salt from 1/8 tsp. to 1/4 tsp for two sticks of butter. While the half recipe of sugar cookies I bake uses 2 sticks of butter, as does my shortbread, the sugar cookies use three cups of flour rather than two. Maybe the additional flour requires more salt? I often cook with less salt, and sometimes reduce it in bread, but I usually leave desserts alone. Increasing the salt would be a change for me.

• This topic was modified 9 years, 8 months ago by BakerAunt.

[BakerAunt]

Cwcdesign: When you get that Honey Garlic Chicken recipe perfected, please post it. I'm trying to expand my crockpot repertoire with foods my husband can eat. Tomato-based and/or spicy are out, and a lot of the recipes in my big crockpot cookbook start off with Campbell's soup, which I'd like to get away from. (I'm thinking this cookbook will be going into the yard sale.)

[rottiedogs]

Breads Paula's Sour Cream Butter Biscuits

Submitted by msbelle on April 05, 2006 at 10:10 pm

DESCRIPTION
Paula's Sour Cream Butter Biscuits

SUMMARY
Yield 0 Source This recipe is based on Paula Deen's Sour Cream Butter Biscuits from her book, "The Lady & Sons, Too." File under biscuits, muffins, Quickbreads, scones

INGREDIENTS
2 sticks (1 cup) butter, unsalted
1 cup sour cream
2 cups self-rising flour

Have butter and sour cream at room temperature.

INSTRUCTIONS
Preheat oven to 400 degrees.

Combine flour and butter, then sour cream. (I like to lightly mix by hand by making a well in the flour and mixing in the butter and sour cream). Shape into balls according to size biscuit you want. Bake until medium brown, about 8 to 10 minutes.

[rottiedogs]

Breads North Carolina Sweet Potato Rolls
Submitted by msbelle on February 24, 2006 at 7:35 pm

DESCRIPTION
North Carolina Sweet Potato Rolls. This recipe came from the internet and it is wonderful. It's great made in mini size and can be used will all kinds of appetizers.

SUMMARY
Yield 0 File under Bread/Rolls, (not sourdough), sweet potatoes, Yeast

INGREDIENTS
1 medium sweet potato
1 cup milk
1/3 cup butter
1 package dry yeast
1/4 cup warm water (105-115?)
1 teaspoon sugar
1/3 cup sugar
1 1/2 teaspoons salt
2 teaspoons grated lemon zest
1/2 teaspoon nutmeg
5-5 1/2 cups unbleached flour
3 tablespoons melted butter, for brushing on rolls

INSTRUCTIONS
Bake in preheated 375degree oven for 20-25 minutes until light brown.

Bake sweet potato in the oven. Cool, peel and mash until you have 1 cup puree.

In small saucepan, heat milk and butter together until butter is melted. Pour into large mixing bowl and let cool to lukewarm.

In a small bowl, stir yeast and 1 teaspoon sugar into warm water; let sit until it bubbles up, about 5 minutes. Add sugar, sweet potato puree, salt, lemon zest and nutmeg to milk in mixing bowl; stir to combine. Stir in yeast mixture. Add 2 cups flour and beat for several minutes until dough becomes elastic. Continue adding flour, about 1/2 cup at a time, until dough comes together in a ball and is firm enough to knead.

Turn out onto lightly floured surface and knead, adding flour as needed to prevent sticking. Work dough until smooth and elastic, about 10 minutes.

Place a buttered bowl, turning several times to coat with butter. Cover and let rise in warm place until double in bulk, about 1 hour.

Punch dough down and roll into round balls. Before baking, brush each roll generously with melted butter. Cover and let rise in warm place until almost double, about 30-45 minutes.

[rottiedogs]

Breads Multi-Grain Potato-Based Sourdough Boule
Submitted by msbelle on September 13, 2006 at 2:57 pm

DESCRIPTION
Multi-grain Potato-based Sourdough Boule. Again, thanks to Twin2 here on the Baking Circle for sharing her recipe - Rye Sourdough Boule. This recipe is loosely based on her recipe.

SUMMARY
Yield 0 Source Based on recipe from Twin2 on the Baking Circle File under boule, multi-grain, potato, sourdough

INGREDIENTS
1 cup potato-based starter (fed and ready)
1 cup water
1/4 cup cane syrup (molasses)
1/4 cup Canola oil
1 1/2 cups King Arthur Organic Whole Wheat Flour
1 cup King Arthur Premium Whole Grain Flour Blend
1/2 cup King Arthur Harvest Grains Blend (seeds)
1 cup King Arthur Bread Flour
1 teaspoon salt
1 1/2 teaspoons yeast

INSTRUCTIONS
This can be mixed in the bowl used for rising.

Mix starter, water, cane syrup and oil. Add whole wheat flour and yeast. Combine lightly. Add whole grain flour blend. Stir lightly. Add seeds and mix lightly. Combine salt and bread flour and fold in mixture. Spray bowl and dough with Pam and let rise in a warm place until doubled in size (one to 1 1/2 hours). Very gently turn dough out onto a floured surface. I divided mine into one round boule which I baked in a pie tin and one large loaf. Put in a warm place and let rise until double in size. Bake on 350 degrees for approximately 30 mintues.

She says the internal temperature of bread is done when it has reached an internal temperature of at least 190 degrees on an instant read thermometer. I am so grateful to her for unselfishly sharing her personal recipes.

[rottiedogs]

Breads Jessie's Potato Sourdough Bread
Submitted by msbelle on June 21, 2010 at 9:10 pm

DESCRIPTION
Jessie's Potato Sourdough Bread.The starter for this recipe was shared by an elderly friend, Jessie Izard. I don't know how old it is. She had been using it for years and I've had it at least five years. My grandchildren just inhale it. It makes wonderful french toast!

SUMMARY
Yield 0 File under bread, potato, sourdough, Yeast

INGREDIENTS
See ingredients within each step of instructions.

INSTRUCTIONS
Step 1. Morning
Remove starter from refrigerator and leave on counter for one hour to remove chill.

Feed starter
3/4 cup sugar
5 Tablespoons Potato Flakes
1 - 1 1/2 cups very warm tap water
Mix together with wooden spoon and leave on counter at least six hours for it to feed and grow.

Step 2. Late afternoon
To 1 - 1 1/2 cups starter that has been fed and rested (put remainder back in refrigerator)
add
1 - 1 1/2 cups very warm tap water
3 Tablespoons sugar
1 Teaspoon salt
1/2 cup Canola oil
6 - 7 cups Unbleached bread flour

Mix all ingredients together until well combined. Place dough in bowl that has been sprayed with Pam. Spray Pam on top of dough. Lightly cover with plastic wrap. Leave on counter overnight.

Step 3. Next AM
Punch dough down and lightly knead. Divide into four loaf pans and let rise three to four hours. Bake in 350 degree oven for approximately 30 minutes.

[rottiedogs]

Breads Fig Bread
Submitted by msbelle on September 11, 2010 at 1:34 pm

DESCRIPTION
Very tasty way to use extra fresh figs. Delicious! Add a brown sugar glaze and it's over the top!

SUMMARY
Yield 0 Source southernfood.about.com File under bread, fresh figs

INGREDIENTS
3 eggs
2 cups sugar
2 cups ripe figs, mashed
3/4 cup vegetable oil
3 cups flour (I use KA AP)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup buttermilk
1 cup chopped pecans

Thanks to Kidpizza for helping me get the ratios more balanced so the recipe to works better.

INSTRUCTIONS
Amended directions:

Mix together all dry ingredients and separately mix together all wet ingredients. With mixer on very lowest speed, alternately combine the liquid mixture and dry mixture (about a cup of each at a time) ending with dry. Don't overmix. Fold in pecans last. Thanks to Kidpizza and Rickthebaker for their help in giving me a more workable set of directions.

Original directions
Beat eggs; add sugar and beat well. Add the mashed figs and vegetable oil. Sift together flour, soda, salt and cinnamon and add to fig mixture. Add the combined fig and flour mixture alternately with the buttermilk. Stir gently until well blended. Fold in chopped pecans. Bake at 350 degrees for one hour in a greased and floured loaf pan.

Makes 2 large or 3 small loaves.

comments
Submitted by KIDPIZZA on Sat, 2010-09-11 18:29.
MSBELLE:
Good day Msbelle. I do not know where you got this recipe but the mixing technique is not what it should be for a oil based mixing method. No guarantees but this is the way I do mine regardless of the written directions. To begin with you are employing too, too, too much Bkg soda.for approx 15, oz of flour you are using. reduce this to 1 tsp it' power equates to 4X the amount of bgk powder . Also I might add there is an excessive amount of gran sugar for the amount of flour you are using. Sooo, what I would here is reduce the sugar amount to 2 cups of sugar.
Place oil & sugar in a large mixing bowl, Using a hand held mixer, mix in eggs 1 at a time mix each for a minute or so.Add figs. In a separate bowl mix flour,soda, salt, cinn. & pecans.
Add 1/3rd of flour into wet ingredients & mix well Then add 1/2 buttermilk continue till completed. ( 1/3rd FLR, 1/2 LIQUID 1/3rd FLR & all of LIQUID all of flour FLOUR)
You can make muffins out of this recipe or you can also bake this in a bundt pan as well.
Good luck & enjoy the weekend.
~KIDPIZZA.
Submitted by msbelle on Sun, 2010-09-12 18:54.
Kidpizza - It's taking me a while to learn my way around to get all responses. I like that you added this to my recipe. This way I'll have it attached to the recipe.
I had presumed it had that much baking SODA because of the acid in buttermilk and figs. Your mixing directions are similiar to what my grandmother would have done 50 years ago. You just can't beat success. She made a fabulous Pound Cake using this method of alternating liquid and flour and ending with flour. She would not have known about the why of the Chemistry but she knew what worked.
Thanks again. msbelle
Submitted by 7cats03 on Fri, 2010-09-24 11:43.
Good morning !
Thank you msbelle for this recipe, it has been saved in my recipe box waiting to be served! Thanks kidpizza (love that) for the review and help sometimes we just forget what we learned from our favorite family cooks. Proof here that at 75 I can still benefit from help in the kitchen...often.
7cats03 and yes, at one time there were 7 cats in my life.
Submitted by rickthebaker on Fri, 2010-09-24 13:51.
I'm a retired pastry chef and culinary school instructor. Generally one would use the "muffin method" of mixing for oil-based breads/cakes and use the "creaming method" of mixing for butter-based breads/cakes. The muffin method is simple: mix all wet ingredients together, mix all dry ingredients together, add the dry to the wet only until moistened. I think Alton Brown says no more than 10 stirs. Mixing more than this can make the baked good tough and/or create strange "tunneling" air holes in the finished goods. The creaming method creams together the butter and sugar until light, adds the eggs one at a time, and then alternates 1/3 mixed remaining dry ingredients, 1/2 the remaining liquid, 1/3 dry, 1/2 liquid, and finishing with the last 1/3 dry. These methods are standard methods in virtually every baking text book. (There are other methods but these 2 cover almost all home recipes.) Other personalized methods can work, but often truly do depend on the individual using them--everyone's touch is different. The methods I've described above generally work best for all bakers.
Submitted by msbelle on Sat, 2010-09-25 20:06.
rickthebaker and others - All of your comments are appreciated and noted and make so much sense. It still amazes me after cooking/baking for 55+ years that there is still so much to learn whether its a slight nuance or an all new principle. That's one of the things that makes this baking circle so valuable. Bakers from all walks of life and expertise are so open to sharing their knowledge. Thanks so much. msbelle
Submitted by msbelle on Sat, 2012-03-24 20:50.
Reducing the baking soda and sugar and using a different mixing method did the trick. The bread bakes up beautifully.
Submitted by msbelle on Sat, 2012-03-24 20:48.
Never did get back online to give a report using the amended ingredient ratios and mixing method that Kidpizza and Rickthebaker gave me. Made the bread again today and it worked perfectly.
Reducing the sugar to 2 cups and baking soda to 1 teaspoon made it work like a charm.
Thanks for your valuable advise! msbelle

[rottiedogs]

Breads Canteloupe Bread With Praline Sauce
Submitted by msbelle on April 21, 2006 at 5:22 pm

DESCRIPTION
Canteloupe Bread with Praline Sauce

SUMMARY
Yield 0 File under bread, muffins, Quickbreads, scones

INGREDIENTS
3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups cantaloupe - peeled, seeded and pureed
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

1/2 cup butter
1 2/3 cups brown sugar
1/2 cup chopped pecans

INSTRUCTIONS
Even though I have not tried this recipe, it was highly recommended.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.

In a large bowl, beat together eggs, vegetable oil, sugar, vanilla and cantaloupe.

In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.

Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean.

Meanwhile, combine butter and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.

[rottiedogs]

Breads Multi-Grain Potato Based Sourdough Bread
Submitted by msbelle on September 13, 2006 at 2:38 pm

DESCRIPTION
Multi-grain Potato-based Sourdough Bread. A special thanks goes to Twin2 here on the Baking Circle for sharing her recipe Whole Wheat Bread. The recipe I'm posting is her recipe with some flour substitutions. It's delicious!

SUMMARY
Yield 0 Source Twin2 the Baking Circle File under bread, potato, sourdough, Whole wheat, Yeast

INGREDIENTS
1 cup potato-based starter (fed and ready)
1/2 cup Canola oil
1/3 cup clover honey
1 1/2 teaspoons salt
1 1/2 cups water
2 cups King Arthur Organic Whole Wheat Flour
1 cup King Arthur Premium Whole Grain Flour Blend
1 cup Bob's Red Mill Stone Ground Whole Wheat Pastry Flour
2 cups King Arthur Bread Flour
1 teaspoon yeast
King Arthur Harvest Grain Blend seeds for top, optional

INSTRUCTIONS
This can all be mixed in the bowl you use to let it rise.
First - combine starter, oil, honey and water.
Second - Add the wheat flour and yeast. Stir to blend.
Third - Add whole grain flour blend. Stir to blend.
Fourth - Add whole wheat pastry flour. Stir to blend.
Fifth - Combine salt and 1 cup bread flour and add. Blend.
Sixth - Add last cup of bread flour as needed for the texture
you want.

Spray your bowl and dough with Pam or lightly butter and loosely cover with plastic wrap. Let rise until doubled, approximately one and one half hours. Gently punch down and knead lightly. This made four small loaves for me. Twin2 also uses this for dinner rolls. Spray the tops with Pam or Canola oil and loosely cover with plastic wrap. If using seed grains on top, sprinkle them now. In a warm place, let it rise until almost doubled. Bake the loaves in a 350 degree oven for approximately 25 minutes. Remove from pans immediately when browned and cool on wire rack. Twin2 bakes her dinner rolls about 15 minutes. (3 dozen rolls)

• This topic was modified 9 years, 8 months ago by rottiedogs.

[rottiedogs]

Mrs. M.'s Yeast Crumb Buns
Submitted by MrsM on April 09, 2005 at 9:49 am

DESCRIPTION
Mrs. M.'s Yeast Crumb Buns

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This dough is exactly what I have been searching for in a yeasted crumb bun. It is a compilation of several sweet doughs that I looked at, and the crumb topping is the same as used on the Sara Foster Crumb Cake recipe. That recipe has a yellow cake base, and is excellent as well.
I have posted quantities for three different pan sizes, the prep is the same. And ounces/cups for scale and non-scale people. My cup of AP flour is based on 4.5 ounces.

9 x 13 x 2 PAN:

Sponge:
2.5 ounces buttermilk, room temperature
(OR 1/4 cup water plus 4 teaspoons buttermilk powder)
1 3/4 teaspoons yeast
2 ounces AP flour (approx. 1/2 cup)

Dough:
5 tablespoons unsalted butter, softened, cut into small pieces
1 1/4 teaspoons vanilla
1 egg plus 3 egg yolks
All of sponge
1/2 teaspoon salt
2 ounces sugar (slightly more than 1/4, slightly less than 1/3 cup)
8 ounces AP flour (approx. 1 3/4 cups)

Crumbs:

11.25 ounces AP flour (2 1/2 cups)
7 ounces light brown sugar (1 cup packed)
2 teaspoons cinnamon
2 sticks unsalted butter, melted

10 x 15 x 2 PAN
(do not make in a jelly roll pan, it will rise far above the pan rim. Wilton sells 10x15x2 pans)

Sponge:
4 ounces buttermilk, room temperature
(OR 2 tablespoons buttermilk powder plus 1/2 cup water)
2 teaspoons yeast
3.375 ounces AP flour (3/4 cup)

Dough:
1 stick unsalted butter, softened
2 teaspoons vanilla
2 eggs plus 4 egg yolks
All of sponge
3/4 teaspoon salt
1/3 cup sugar (2.25 ounces)
13.5 ounces AP flour (3 cups)

Crumbs:
16.875 ounces AP flour (3 3/4 cups)
10.5 ounces light brown sugar (1 1/2 cup packed)
3 teaspoons cinnamon
3 sticks unsalted butter, melted

YEASTED CRUMB CAKE 11x7 pan

Sponge:
1.5 ounces buttermilk, room temperature (1 tablespoon buttermilk powder plus 1/2 cup water)
3/4 teaspoon yeast
1.25 ounces AP flour (1/4 cup)

Dough:
3 tablespoons unsalted butter, softened
3/4 teaspoon vanilla
1 egg plus 2 egg yolks
All of sponge
1/3 teaspoon salt, scant
1/8 cup sugar (.875 ounces)
5.25 ounces AP flour (1 1/8 cups)

Crumbs:
6.5 ounces AP flour (1 1/2 cups)
4 ounces light brown sugar (scant 2/3 cup packed)
1 1/4 teaspoons cinnamon
1 1/4 sticks unsalted butter, melted

Whisk together sponge ingredients and cover tightly. Let stand at room temperature for 1-2 hours, until bubbly. Process dough in bread machine on dough cycle, preheat OFF. The dough will be VERY dry at the outset, do not fear! D not be tempbed to add more liquid! Just let the machine do its thing, by the end of the process, it will be a gorgeous dough. OR make your dough as you normally would by hand, or in a stand mixer.

Grease your pan. Scrape dough into pan and and gently press into the whole pan, getting into the corners. Cover the pan with plastic wrap and allow the dough to rise at room temp for 1 hour. It will not appear to have risen much.

Thirty minutes into the dough is rising in pan, make crumbs. Combine flour, brown sugar and cinnamon in a large bowl and stir to blend well. Stir in the melted butter and set aside. Preheat oven to 375 degrees, rack positioned in the middle.

At the end of the rising period, sprinkle on the crumbs. Place in oven and bake for 25 to 30 minutes (9x13) 30-35 minutes (10x15), until the internal temperature reaches 190 degrees. Remove from oven and cool in pan on wire rack. Dust liberally with powdered sugar when completely cooled.

[rottiedogs]

Mrs. M's Chocolate Thumbprints
Submitted by MrsM on January 12, 2007 at 10:19 am

DESCRIPTION
Mrs. M's Chocolate Thumbprints

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Chocolate Thumbprints

These are a yummy, shortbread-like cookie that are chocolaty enough to make your toes curl if you use really good chocolate. I used Callebaut Dark, and the group of people I tested these on were practically swooning.

Makes 60 cookies, using a 1 1/8 inch cookie scoop

2 sticks salted butter*
scant 1/2 cup white sugar (3.25 ounces)
1/4 teaspoon salt
2 egg yolks
1/2 teaspoon vanilla extract
2 ounces best quality semisweetened chocolate, melted
2 cups all-purpose flour (9 ounces)

* If using unsalted butter, up the salt to 1/2 teaspoon

6 ounces best quality semisweet or milk chocolate, melted for filling
Non-Pareils, sprinkles or confetti for decoration

Or jam the flavor of your choice

Preheat oven to 350°. Line baking sheets with parchment paper or leave ungreased.

Cream the butter, sugar and salt. Add egg yolks, melted chocolate, and vanilla. Beat flour into the creamed mixture, mix only until well incorporated, do not over mix.

Using a 1 1/8 inch cookie scoop, form into balls. Chill, and then roll into neat balls. Indent with something roughly 1/2 inch in diameter, pressing almost to the bottom of the cookie. Bake for 10-12 minutes in the preheated oven, re-indenting when they come out of the oven. Fill with melted chocolate and dip into decorations. Let stand at room temperature until chocolate is hard, or place cookies in a single layer in the refrigerator for 30 minutes.

If filling with jam, bake cookies for 8 minutes, remove from oven and fill. Continue to bake until done.